Distillery/Brand: Kilkerran
Region: Campbeltown
ABV: 46%
Colour: Sunlight
Nose: 22
Taste: 22
Finish: 22
Balance: 22
Review
Kilkerran is the rising star of Campbeltown and the Work In Progress series is a testament to that. This installment is matured in Bourbon Wood and is roughly 8 or so years old.
Nose: Fresh. Very fresh. Hay bales sit atop a grassy knoll of warm lemon apple stew and crumbling ginger biscuits fresh out of the oven. Like a picnic basket open in the wind.
Palate: Honey smooth with lemon chocolate sprinkled with the mildest of white peppers.
TFinish: Long and coats your mouth with a lemony limestone consistency interlaced with hints of spice.
A very tasty dram to say the least.
Rating: 88
The Malt Activist 
How does the consistency of limestone translate into a liquid? And how can a knoll of stew and biscuits be grassy? I have to say that your description doesn’t help me to understand this scotch, though I take away that it is fresh and lemony with a hint of tasty spice.
I will try and break it down for you as simply as possible. The chalky taste in my mouth (the drying consistency AFTER the spirit is swallowed) reminded my of lemon limestone. Processed limestone or chun is an edible ingredient used in toothpastes as a whitening agent. So if you remember earlier toothpastes without the flouride or the mint fresheners they would taste like that. However, the limestone quality is mentioned in the FINISH after the liquid is swallowed.
When I have multiple flavors that I want to describe I try and make a mish mash of them. So in this instance I detected, grass, warm apples, lemon, ginger and biscuits. In order to make the narrative more interesting I decided to paint a picture rather than simply list the flavors. So, therefore, I decided to turn the flavors into a picnic basket. The grass became the grassy knoll. The warm apples became a stew. The ginger and the biscuits combined became ginger biscuits.
This is purely my way of making my notes more interesting, to my self more than any one else, frankly. Don’t over analyze my bizarre descriptions – they are only meant to give my flavors some structure.
I hope I’ve managed to explain why I do what I do.